Name: Lemon Bundt Cake with Glaze Recipe: Bright and Moist
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 3 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp kosher salt; 1 cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs; 2 tbsp lemon zest; ¼ cup lemon juice; 1 tsp vanilla; 1 cup sour cream; Glaze: 1 ½ cups powdered sugar (2–3 tbsp lemon juice, 1 tsp zest); Optional: Lemon slices; Suggested Pairings: Tea (berries)

Introduction

Table of Contents

Lemon Bundt Cake with Glaze is a bright, moist dessert, perfect for brunches, gatherings, or special occasions. This classic recipe, featuring a tender crumb infused with fresh lemon zest and juice, topped with a glossy, tangy glaze, delivers vibrant, crowd-pleasing citrus flavors with an elegant presentation. Baked in a Bundt pan and presented on a white ceramic cake stand, optionally garnished with lemon slices or zest curls, this Lemon Bundt Cake with Glaze offers a sunny, inviting aesthetic that elevates any dessert table. This recipe provides a straightforward baking method with accessible ingredients, adaptable for dietary preferences, ideal for home bakers seeking a go-to cake that brings fresh, joyful charm to any occasion.

Ingredients

For the Lemon Bundt Cake:

3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 tbsp lemon zest (from 2–3 lemons)
¼ cup fresh lemon juice (about 2 lemons)
1 tsp vanilla extract
1 cup sour cream or full-fat Greek yogurt, room temperature

For the Lemon Glaze:

1 ½ cups powdered sugar, sifted
2–3 tbsp fresh lemon juice
1 tsp lemon zest

Serving:

Optional: Lemon slices, zest curls, fresh mint
Suggested Accompaniments: Fresh berries, whipped cream
Suggested Pairings: Tea, sparkling wine
Suggested Aesthetic: Serve on a white ceramic cake stand
Suggested Equipment: 10–12 cup Bundt pan, mixing bowls, hand mixer or stand mixer, zester, juicer, cooling rack, measuring cups/spoons

Step-by-Step Process

Preheat Oven: Preheat the oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan, ensuring all crevices are coated.
Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat butter and sugar with a hand mixer until light and fluffy (3–4 minutes). Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla.
Combine Wet and Dry: Alternately add dry ingredients and sour cream in three parts (dry-wet-dry), starting and ending with dry. Mix until just combined; do not overmix.
Bake: Pour batter into the prepared Bundt pan, smoothing the top. Bake for 50–60 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Make Glaze: In a small bowl, whisk powdered sugar, 2 tbsp lemon juice, and lemon zest until smooth. Add more juice (1 tsp at a time) for the desired drizzle consistency. Taste and adjust with extra zest or juice for balanced tanginess.
Glaze and Serve: Place the cooled cake on a white ceramic cake stand. Drizzle glaze over the top, allowing it to cascade down the sides. Optionally garnish with lemon slices, zest curls, or mint. Serve with fresh berries or whipped cream, paired with tea or sparkling wine.

Tips for Better Lemon Bundt Cake with Glaze

Grease and flour the Bundt pan thoroughly to ensure clean release; tap out excess flour.
Use room-temperature ingredients for a smooth, even batter.
Zest lemons before juicing; use fresh ones for the brightest flavor.
Do not overmix the batter to keep the cake tender.
Present on a white ceramic cake stand to highlight the golden cake and glossy glaze.
Make ahead: Bake the cake up to 1 day in advance; glaze just before serving.
Test doneness with a toothpick in multiple spots due to the Bundt shape.
Enhance aesthetic: Garnish with lemon slices for a vibrant, sunny pop.

Variations and Customization

Gluten-Free Lemon Bundt Cake: Use gluten-free all-purpose flour (1:1 substitute).
Vegan Lemon Bundt Cake: Replace butter with vegan butter, eggs with flax eggs (4 tbsp flax + 10 tbsp water), and sour cream with coconut yogurt.
Low-Sugar Lemon Bundt Cake: Reduce sugar to 1 ½ cups; use sugar-free powdered sweetener for glaze.
Lemon Poppy Seed Bundt Cake: Add 2 tbsp poppy seeds to the batter.
Lemon Blueberry Bundt Cake: Fold in 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour).
Orange Bundt Cake: Replace lemon zest/juice with orange.
Cream Cheese Glaze: Blend 2 oz cream cheese with powdered sugar and lemon juice.
Mini Bundt Cakes: Divide batter into mini Bundt pans; bake 20–25 minutes.

Storage and Serving Tips

Store unglazed cake in an airtight container at room temperature for up to 3 days or in the fridge for 5 days; glaze before serving.
Freeze unglazed cake (wrapped tightly) for up to 3 months; thaw at room temperature and glaze.
Serve at room temperature for the best moist texture and bright flavor.
Use as a dessert for brunches or gatherings.
Pair with tea or sparkling wine to complement the tangy, citrus notes.
Presented on a white ceramic cake stand with garnishes for a sunny, elegant charm.

Nutritional Information

Based on 16 servings (1 slice each):

Calories: 360 kcal
Total Fat: 16g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 170mg
Total Carbohydrates: 51g
Dietary Fiber: 1g
Sugars: 34g
Protein: 5g
Vitamin A: 10% Daily Value
Vitamin C: 8% Daily Value
Calcium: 6% Daily Value
Iron: 8% Daily Value

Note: Values vary by ingredient brands and substitutions (low-sugar or vegan options reduce sugars or cholesterol). Moderate in calories; high in carbs from flour and sugar.

Conclusion

This Lemon Bundt Cake with Glaze recipe delivers a bright, moist dessert perfect for brunches or gatherings. It transforms simple ingredients into a vibrant favorite. Its straightforward preparation and elegant presentation make it a go-to. The tender crumb and tangy glaze delight with every slice. It’s sure to be a cherished recipe, loved for its fresh, crowd-pleasing charm.